12 August 2009

Fresh Tomato, Shrimp and Cannelini Bean Pasta

I adore summer pasta dishes given the incredible quality of produce, but at times the outdoors call my name a little too loudly for me to whip up anything that showcases the fresh ingredients. In this instance, I decided that summer tomatoes just needed to be utilized. After parboiling four huge heirloom honkers in water and then peeling, I downed a few cups of watery tomato juice and sauce, and then added the fresh tomato chunks to a couple tablespoons of olive oil and five cloves of chopped garlic. I didn't write down a recipe here since it's a pretty straightforward endeavor. After simmering down the tomatoes and the juices they released, I added a can of cannellini beans, a handful or two of shrimp, a few servings of cooked whole wheat pasta, a little salt and pepper, and a couple tablespoons of chopped basil.

The result? Fantastic. What to do after dinner? Return to the outdoors.....

1 comment:

Anonymous said...

Yummy yummy! Just made this delicious meal with gluten free spaghetti - fantastic! And my serve turned out to be only 6 and a half Weight Watchers points (depending on how much seafood you put in)! LOL.